Sweet and Spicy Asian Chicken
If you've got boneless skinless chicken thighs, cut into bite-size pieces, cornmeal and poultry seasoning, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In one bowl whisk the beaten eggs, and in a second bowl combine the cornmeal, flour, poultry seasoning, and a pinch of salt.
- Dip each piece of chicken first into the egg, letting the excess drip off, then dredge thoroughly in the cornmeal-flour mixture to coat completely.
- Heat the frying oil in a deep heavy pot to 175°C, using a thermometer to keep the temperature steady.
- Fry the chicken in batches for about 5 to 6 minutes, turning occasionally, until the coating is deep golden and the chicken reaches an internal temperature of 74°C; drain on a wire rack or paper towels.
- While the chicken fries, make the sauce by combining the honey, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a small saucepan.
- Bring the sauce to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring, until it reduces slightly and turns glossy.
- Place the fried chicken in a large bowl, pour the warm sauce over the top, and toss quickly so every piece is coated; serve right away over steamed rice for maximum crispness.
You'll use: Frying pan / skillet · Saucepan · Pan · Large pot · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Honey
- maple syrup · agave
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Sweet and Spicy Asian Chicken take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sweet and Spicy Asian Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 烧鸭 烧肉 饭 Roast duck and roast pork on rice - Pacific BBQ Cafe (2418785280).jpg by Alpha from Melbourne, Australia, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.